Eggnog Gelato Ice Cream
This Eggnog Gelato is the holiday heaven you've been waiting for, and only takes 6 ingredients: eggs, sugar, milk, cream, nutmeg, and rum.
Servings: 8
Calories: 232kcal
Equipment
Ingredients
Eggnog Base
- 5 yolks
- ⅓ cup sugar
- 2 cups milk
- 1.25 cups cream
- ¾ tsp nutmeg
- 3 tbsp rum/bourbon I use 2 tbsp rum and 1 tbsp bourbon.
Instructions
- Whisk the yolks and sugar together until pale yellow.
- Warm the milk, cream, and nutmeg until it just lightly simmers.
- Temper the egg/sugar mixture with the milk/cream mixture.
- Return to the saucepan and cook until thickened, stirring slowly and constantly. It should get to 170°F.
- Remove from heat. Stir in the rum/bourbon. Chill in the refrigerator at least 4 hours, and up to overnight.
- The next day, add your chilled ice cream to your ice cream maker. Churn (stir setting) until it is the thickness of soft serve ice cream, ~20 minutes. You can enjoy it now as soft serve, or continue to final step for ice cream consistency.
- Transfer to a container you can freeze, cover with parchment paper if it doesn't have a lid, and freeze at least 4 hours.
Notes
- If you cannot wait the 4 hours to chill the ice cream before churning it, you can chill it quickly over a bowl filled with ice water. Just stir the ice cream to cool the base faster than your refrigerator can.
- Do not add more rum/bourbon than advised in the recipe or the ice cream will not solidify.
- You can use a candy thermometer or infrared thermometer to check the temperature. (Amazon links open in a new tab.)
Nutrition
Calories: 232kcal | Carbohydrates: 13g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 171mg | Sodium: 39mg | Potassium: 140mg | Fiber: 0.04g | Sugar: 12g | Vitamin A: 808IU | Vitamin C: 0.2mg | Calcium: 115mg | Iron: 0.4mg
